Beet and radish salad
Description
The salad is quick and easy to prepare. You can use green, red radish, or daikon for this salad. Black radish is not suitable. Feel free to increase the quantity of ingredients—the salad will become even more delicious after marinating. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the vegetables and cut them into thin strips. Or grate them using a Korean salad grater. Finely chop the garlic and crush the coriander.
- 3
Step 3
Heat the oil in a sauté pan. Add the garlic, coriander, and chili flakes. Warm, stirring, until fragrant.
- 4
Step 4
Place the onion and sweet pepper in the pan. Do not fry; just stir a few times with the hot oil and spices.
- 5
Step 5
Add the radish, mix and heat for 30-40 seconds. Pour in the soy sauce and heat for another half minute.
- 6
Step 6
Add rice vinegar, sugar, and beet.
- 7
Step 7
Stir well a couple of times and turn off the heat. Let the salad cool down. You can serve it once cooled, or refrigerate for a couple of hours to make the flavor even richer.
- 8
Step 8
When serving, sprinkle the salad with green onions.